Abstract: Provided is a syrup extracted from red shiso and having a clear red color. The method of obtaining this involves: (1) draining water after blanching raw red shiso; (2) extracting, with water, the blanched red shiso while applying heat; and (3) adding an acid to the extract of the red shiso.

Abstract: Provided is a method for producing a frozen soft vegetable food material which is suitable as a food for the aged, whose original shape is not damaged even in the circulation process, which has uniform softness even in the interior thereof and which can maintain its original shape. The method comprises steps of: (1) a step for freezing a vegetable food ingredient and then thawing the food ingredient to thus form a thawed food ingredient; (2) a step for immersing the thawed food ingredient in a dispersion containing a pectin-decomposition enzyme or a cellulose-decomposition enzyme under reduced pressure to form an enzyme-processed vegetable food ingredient; (3) a step for removing the enzyme-processed vegetable food ingredient from the enzyme-containing dispersion; (4) a step for subjecting the enzyme-processed vegetable food ingredient separated in the preceding step to a low temperature processing carried out at a temperature ranging from 0 to 10° C.

Abstract: The present invention herein provides syrup extracted from red shiso and having a clear red color. The method comprises the following steps: (1) draining water after blanching raw red shiso; (2) extracting, with water, the blanched red shiso while applying heat; and (3) adding an acid to the extract of the red shiso.

Abstract: The present invention provides a method for preparing a soft vegetable material which is suitably used for the production of a food or a meal for, in particular, the aged persons and which holds the shape of a particular ingredient of the food. The method comprises the steps of: (1) freezing a vegetable material and then thawing the frozen vegetable material to thus form a thawed vegetable material; (2) immersing the thawed vegetable material in a dispersion containing a pectin-decomposition enzyme or a cellulose-decomposition enzyme under reduced pressure; and (3) subjecting the vegetable material, which has been immersed in the dispersion and then thawed, to a heat-treatment at a temperature for a time sufficient for deactivating the pectin-decomposition enzyme or a cellulose-decomposition enzyme. Moreover, the thawing treatment in the foregoing step (1) may likewise be carried out simultaneous with the step of the enzyme-impregnation treatment under reduced pressure.

Abstract: The present invention provides dark opal basil leaves or an extract thereof, containing anthocyanin dye derived from the dark opal basil, in concentrated form. The process of the present invention comprises steps of (1) adding salt to dark opal basil leaves, (2) dehydrating the dark opal basil leaves obtained in step (1), and (3) immersing the dark opal basil leaves obtained in step (2) in an organic acid solution. In step (2), the dark opal basil leaves to be dehydrated are physically treated to such an extent that the cells thereof are broken or not broken.

Abstract: The present invention provides dark opal basil leaves or an extract thereof, containing anthocyanin dye derived from the dark opal basil, in concentrated form. The process of the present invention comprises steps of (1) adding salt to dark opal basil leaves, (2) dehydrating the dark opal basil leaves obtained in step (1), and (3) immersing the dark opal basil leaves obtained in step (2) in an organic acid solution. In step (2), the dark opal basil leaves to be dehydrated are physically treated to such an extent that the cells thereof are broken or not broken.

Abstract: A Fomes japonicus extract is prepared by extracting Fomes japonicus with a mixture of honey and vinegar, heating the resulting extract to a temperature of not less than 95° C. and then filtering the heated extract. The Fomes japonicus extract can be diluted with water to give a drink such as a health beverage. Moreover, the addition of royal jelly to the extract permits the preparation of a royal jelly-supplemented drink additionally having nutritive and restorative effects.

Abstract: The present invention provides dark opal basil leaves or an extract thereof, containing anthocyanin dye derived from the dark opal basil, in concentrated form.

Abstract: A Fomes japonicus extract is prepared by extracting Fomes japonicus with a mixture of honey and vinegar, heating the resulting extract to a temperature of not less than 95° C. and then filtering the heated extract. The Fomes japonicus extract can be diluted with water to give a drink such as a health beverage. Moreover, the addition of royal jelly to the extract permits the preparation of a royal jelly-supplemented drink additionally having nutritive and restorative effects.